Lemon Fluff Pudding

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This recipe was in our Saturday newspaper The Weekend West and though they call it Lemon Fluff it reminds me of the Lemon Delicious I used to make many years ago but lost the recipe so saving this one to try very soon. I have made the zest/rind optional as the DH does not like it added to the recipe. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (381.4 g)
  • Calories 661.2
  • Total Fat - 35.2 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 289 mg
  • Sodium - 434.2 mg
  • Total Carbohydrate - 78.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 58.8 g
  • Protein - 14 g
  • Calcium - 210.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 56.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Cream the butter and the sugar until light and fluffy and then add the lemon zest/rind (if using) and beat for a minute longer.

Step 3

Separate the eggs and keep the white to one side.

Step 4

Add the flour, lemon juice and gradually add the milk, the mixture is quite thin.

Step 5

Beat the egg whites until they just hold their shape and gently fold these into the mixture.

Step 6

Pour this mixture into a deepish, buttered, oven-proof dish into which it just fits.

Step 7

Place the dish in a the oven and bake until the top is golden brown and feels firm to the touch.

Step 8

Serve warm with thick cream.

Tips & Variations


No special items needed.

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